In this blog, I wanted to share a recipe for some Apple Rhubarb Cobbler, I made to share for Labor Day weekend. This is the first year we’ve had an apple tree and boy do we have apples. They are great to eat right off the tree (after washing of course), but there are so many, that I decided I needed to make some sort of dessert. My rhubarb plant has been flourishing this year as well, so I thought I would look for a recipe to use them together. I came across one I wanted to try in my William Sonoma “Healthy In A Hurry” cookbook, that looked good to me. I changed it up a bit however, as this recipe called for raspberries and rhubarb. I also added a couple other ingredients and used some substitutions, which I noted. Anyway—it turned out pretty good. The topping is not as sweet as a crisp, which I typically make, but it is supposed to be more like a sweet biscuit. Give it a try if you are looking for a sweet seasonal dessert to make.

Apple Rhubarb Cobbler

apple rhubarb cobbler

For the topping:

  • 1/2 cup pecans
  • 3/4 cup rolled oats (I used ground flax seeds, as I am allergic to oats)
  • 1 cup all-purpose flour (You can also use almond flour.)
  • 1/4 cup firmly packed light brown sugar (You can also use coconut palm sugar.)
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 6 Tbs. (3/4 stick) unsalted butter, cut into chunks
  • 1/2 cup milk (I used coconut milk, but feel free to use whatever kind of milk you like.)

For the filling:

  • 1/3 cup granulated sugar
  • 1 Tbs. cornstarch or flour
  • 3-4 cups apples
  • 1 lb. rhubarb, cut into slices 1/2 inch thick (about 3 cups)
  • 1 tsp. cinnamin
  • 1 Tsp. nutmeg
  • 1/4 tsp. ground ginger

Directions:

Preheat an oven to 375°F.

In a mixing bowl combine the butter, milk and sugar. Add the flour, oats (or flax seed), baking powder and salt and mix thouroughly. Set aside.

To make the filling, in a large bowl, whisk together the sugar and cornstarch. Add the apples, rhubarb, cinnamin, nutmeg and ginger and stir to coat. Scrape the mixture into a greased 8-inch square baking dish.

Using lightly floured hands, pick up small handfuls of the dough, pat into flat rounds about 1/3 inch thick and arrange over the fruit. The dough will be wet and sticky.

Bake until the topping is golden brown and the juices are bubbling, 30 to 35 minutes. Let cool for at least 30 minutes before serving. Serve warm or cold.

Enjoy!

Barb

P.S. If you are interested in reading more about healthful eating and living a finding other healthy recipes, you might want to check out my book, Wholey Cow A Simple Guide To Eating And Living, which is available on Amazon. Click here for a FREE Chapter.